Blueberry Cupcakes

Tried a new recipe! This time I made blueberry cupcakes. 
I bought lots for my baby to eat, but he doesn't like them...for the moment...I hope. So I had to use them somehow. Why not make some nice and fruity cupcakes?
Blueberry cupcakes were on my list for a long time and I finally made them.
To be honest I was looking for a stronger flavor in them, but there's nothing too aromatic in blueberries.
Although they give a nice, natural color to the cupcakes.

The recipe is quite nice. You make a puree from fresh blueberries that you put in the batter and the cupcakes becomes super moist.
To decorate my cupcakes I made a buttercream vanilla frosting and I dyed it in pale blue. 

And here is the recipe that I tried :)
INGREDIENTS:

FOR CUPCAKES:

• ½ cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 ¾ cup pastry flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• ¼ tsp. salt
• ¾ cup milk
• 2 tsp. vanilla
• ½ cup blueberry puree 

FOR BLUEBERRY PUREE:

• 2 cups fresh blueberries
• ¼ cup sugar
• 1 Tbsp. cornstarch

FOR FROSTING:

For recipe go here buttercream frosting.

Add a touch of  blue dye until you reach the desired color.

Add the dye at the end and continue beating for 2-3 minutes.

DIRECTIONS:

FOR PUREE:

To prepare filling, put all the puree ingredients in a food processor, and process until smooth.

Place puree in a small saucepan; bring to a boil. 

Cook 6 minutes or until slightly thick, stirring constantly.

Cool slightly for a warm sauce, completely before adding to a batter. 

Store in the refrigerator. 

(You will have more than you need for the cupcake batter.)

FOR CUPCAKES:

Preheat oven to 350 F/ 175 C degrees. 

 Line 12-18 cupcake pans with paper liners.
Whisk together flour, baking soda, baking powder, and salt in a mixing bowl; set aside.
With an electric mixer, cream butter and sugar until light and fluffy.

Add eggs, one at a time, being sure to scrape side of bowl with a spatula after each addition. Add vanilla. 

Add flour mixture, alternating with milk.

Beat on medium speed to create a cake-like batter.

Stir in puree until incorporated and the batter turns blue.

Using an ice cream scoop, add into paper liners until ½ to 2/3 full. 

Bake for 20 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.